Egg Albumen powder products
OVODAN egg albumen powders are spray dried and pasteurized egg albumen from healthy and tracable sources. The functional proporties of albumen are well preserved in the OVODAN egg powders which allows the products to enter a wide range of applications.
Using OVODAN egg albumen powder products improves the handling of your processes. The egg powders have an excellent solubility and are easy to dose. Furthermore, egg powders hold a longer shelf life compared to liquid egg products.
OVODAN egg albumen powders comes in different variants optimized for specific applications. If you are looking for a variant not listed below, please feel free to contact us for special requests.
ALBUMEN POWDER, HIGH WHIP
OVODAN albumen high whip powder offers high whipping ability and good foam stability which is especially suitable for confectionery and bakery products.
Egg source
Article no. DE – DK
Data sheet
ALBUMEN POWDER, HIGH GEL
OVODAN albumen high gel powder offers high gelling and water binding abilities. This is especially suitable in products of minced meat, sausages, meat substitutes and surimi.
Egg source
Article no. DE – DK
Data sheet
ALBUMEN POWDER, SPECIAL WHIP
The OVODAN special whip albumen powder includes citric acid and stabilizers. The product provides high whipping ability and good foam stability, suitable for confectionary and bakery products.
Egg source
Article no. DE – DK
Data sheet
ALBUMEN POWDER, SWEET MIX TOPPING
The OVODAN sweet mix topping powder product includes sugar and stabilizers. The product provides high whipping ability and good foam stability. Suitable for decorations on top of ice creams, wafers, cupcakes, cakes etc. 140 g powder dissolved in 100 g water, whip for 10-15 min. to an airy and stiff foam.
Egg source
Article no. DE – DK
Data sheet
HOW TO USE OVODAN EGG ALBUMEN POWDER
To obtain the best result for your product, OVODAN egg albumen powder must be dissolved in water before further processing. This is done by adding the powder gradually to the water by stirring.
Powder-to-water ratio should be 1:7. Sugar and other dry ingredients can beneficial be added the egg powder before it is stirred into the water.
100 g egg powder to 700 g water provides 800 g egg white, corresponding to the al- bumen from approx. 25 eggs. We recommend the dissolved egg powder is hydrated for 10-15 minutes before further processing.
